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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 40 min
Prep:: 20 min
Cook:: 20 min

Yield:: 4-6 servings

Level:: Easy

Ingredients

1/4 cup olive oil
3 cloves garlic, peeled and sliced
1 bunch spinach, stemmed and washed
Salt and pepper to taste
1 pound orzo
Salt
3 tablespoons fine quality olive oil
1/2 cup finely grated good quality Parmesan cheese

Directions

In a wide saute pan, heat olive oil and add garlic, saute 1-2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3-4 minutes, stirring occasionally. Place spinach mixture in blender and puree until smooth. Reserve.

Bring a large pot of salted water to a rolling boil. Add orzo and stir gently. Cook 4-7 minutes checking occasionally. The pasta should be firm but cooked through. Coat a large flat pan with olive oil and have ready. Strain orzo through a large strainer shaking off excess water. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible. Toss orzo with spinach puree and grated cheese and serve immediately.

My Private Notes

Name: Spinach Parmesan Orzo
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4-6 servings
Ingredients: 1/4 cup olive oil; 3 cloves garlic, peeled and sliced; 1 bunch spinach, stemmed and washed; Salt and pepper to taste; 1 pound orzo; Salt; 3 tablespoons fine quality olive oil; 1/2 cup finely grated good quality Parmesan cheese